Page title and description
Salads
Parsnip salad with walnuts and dates
This easy and unusual vegetarian recipe is a good way of adding freshness to your autumn or winter eating. It's at once sweet and comforting, crunchy and light. Eating parsnips raw brings out quite a different, delicately earthy flavour to the usual slow-roasted caramel. Use young, fairly small parsnips for this if you can.
Ingredients
- 3 or 4 parsnips, peeled
- 4 tsp lemon juice, more to taste if required
- 2 tsp grated lemon zest
- 4 tsp clear honey
- 16 large dates, stones removed, halved
- 120ml plain yoghurt
- 12 walnuts, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
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Step 1
Cut the parsnips in half cross-wise and grate them. If they are starting to go a bit woody leave the central core out.
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Step 2
Toss the grated parsnip with salt and pepper to taste, the lemon juice, zest and honey.
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Step 3
Cut each date half into 4 pieces.
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Step 4
Add these to the parsnips with the yogurt and toss well.
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Step 5
Taste for salt and lemon, adding more if needed. Cover and refrigerate until ready to serve, then toss with the walnuts.
